heidih

I don't particularly c fare for them but there is a common pickle here - mostly carrots and some jalapen with seasonikng that is often offered as a side relish at Mexican spots. Like these though some lean more heavily to carrots whch I like. I do my own but for $1 I'll pick up a can. https://www.salsas.com/herdez/products/peppers/jalapeno-chiles/

In my world they are jalapenos that have ripemed and usually dried on the vine and are then smoked. Not the greenies. Always try to have some on hand.

Oh yes forgot to mention stained glass. I did a NOLA trip once mainly to focus on church stained glass. Food of course was explored and enjoyed!

Thanks for the report. On the cornbread I do something like that and my leftover get "toasted/broiled" in toaster oven. Gotta watch closely to avoid burn. Brings out nice flavor. Also like horseraish with your calamari.

I found the linking to evolution and colonialism a bit of a long stretch. I think there have been many discussions about the stereotypical "white-bread" US food leanings. But it is a big country with lots of variation. Example Serious Eats piece on the Chitlin Strut https://www.seriouseats.com/chitlin-strut-salley-south-carolina I look at the texture thing as a lack of familiarity coupled with a general culture that does not historically discuss food. Though I am 1st gen American my exposure to food was affected by WW2 and how that food dearth affected options in my community that carried over to US. Today I want tendon in my pho and my Panamanian introduced me to cow foot souo which became a comfort food for me. I was more surprised in the article about all the studies - who the heck funds this stuff and why?

Taking a different tack Slutty Vegan seems to be booming and getting a wide spectrum of folks on board who are not vegan and willing to pay. Tjeu use Impossible and Beyond. Media and brand driven. But they have audience. https://sluttyveganatl.com/

Oh it is a thing. LA Times today had a feature on trash dumping in Watts. The Watts Towers https://en.wikipedia.org/wiki/Watts_Towers are famously made of trash but the dumping is a real local burden. Dump fees are huge as we run out of space. Mornings were always a treat when we had a warehouse space in Compton, They see a dumpster (locked always) and dump alongside- mattresses, couches... Some cities in the County require recycling certificate to show you recycled metals and such to close out a permiit. Not just pasta Enforcement costs $$$

Thoroughbreds are a breed and by "law" of the regulations must have a name never used so odd permutations occur. Mine was named Bracchus. People would say oh god of wine, The breeders had a vineyard but had to add the "r" because there was another one named Bacchus. I am not fond of the traditional Derby food but find it interesting. https://www.jockeyclub.com/

I am a very odd woman

Peoples preferences can be baffling. They "hear" something and it sticks forever in their mind as to what is good or bad. I find whipping egg whites and cream by hand oddly satisfying though I've not done it in a while. Stepmother asked what the fine scratches were in one of my stainless bowks and actully said "I thought you had to use an electric beater". She loves gadgets

I like your re-purposing and creativity and your background landscape. Speaks SPRING. I have a childhood friend in Dordogne. Wish I could visit, and sample your sweets. You have me thinking with the orange + berries combination.

I like selecting, slicing/dicing and assembling dressings for salads. But - as a singleton who likes variety I do on occasion buy the kits. Were I to buy the various ingredients - well cost amd waste. So today a Thai ispoired one. I always add onion and vinegar and do not use the toasted quioa packet as find it adds nothing and sogs out with the leftover. Most kits last me at least 2 days. I use the grain like bread crumbs.

Yes think Laura Chenel goat cheese, the wonderful aged cheddars from our dairy states and our famous cheese nun https://en.wikipedia.org/wiki/Noella_Marcellino https://laurachenel.com/story

So??????

A cocktail glass? On the berries, I find that less than dead ripe ones, halved and sprinkled with sugar can sometimes be more enjoyable than dead ripe. Maybe the slight acidity + sugar is what I like. plus firmer texture - not a super soft fruit lover.

Ha! I lived for a short time next to a significant rail line intersection near Port of L.A. That horn tooting thing occasionally punctuated by the "shelter in place" siren from the PBF refinery. The Walmart parking thing - surprised nobody has done a coffee table photo book and history on it.

Looks like Eton Mess to me, spoon required. BUT it was tasty right?

I also enjoy the rich note they add. I get the little cans of Chipotle en Adobo and put the unused portion in a ziploc, freeze, and break off chunk as needed. I like it in beans. Adds a smoky depth.

Technically evaporated milk is "condensed" and the sweet one has sweetened on label - but yes a recipe should say evaporated to avoid a yucky result

My cooking is homestyle and I like heat. I was curious about the automatic direction it seems to remove. It begs the question (I know that is not real meaning of phrase but it works) - why use a hot pepper if you do not want the heat. Such a range of peppers available.

I see people here and in general removing the seeds from hot peppers as a way to tone down heat. I understand removal for appearnce and texture but not for heat. Last bunch of years I think the concensus is heat really in the ribs and white not seeds. Do you remove, and if so why? https://www.thekitchn.com/the-true-source-of-a-chile-peppers-heat-kitchen-facts-216983

https://abc7ny.com/pasta-dumping-old-bridge-new-jersey/13211993/ All over the net.

so you had a win! Thumbs up

So does he like the more stout version of mac and cheese. Like the well done corners if baked? In the couple BBQ joints I've gone to aroind here regulars often ask for the end pieces with the crunch.

Wow thank you so much for this. I was teary eyed reading their story. As a singleton and seafood lover the option you chose sounds perfect though I'd have to do delivery. Will continue to check out. I've just been buying the frozen individual vac packed filets or supposedly wild caught from my Ralphs. You may have seen this article in the LA Times about the tyes of tuna. I did not know that the "ranched" tuna can still be labeled wild as it geneticlly is yet is pen-raised. https://www.latimes.com/food/story/2023-05-03/wild-farmed-pacific-atlantic-bluefin-tuna-species